Strawberry Shortcake Muffins
For a springtime treat bursting with a bright berry flavor, try these strawberry shortcake muffins. Filled with fresh strawberries, cream, and sugar, these taste like strawberry shortcakes that you can eat on the go. Serve them with a creamy latté for a delicious start to a busy weekend when you want something that is cozy but you can also eat with one hand.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup granulated sugar plus more to top the muffins
- 8 tbsp unsalted butter cold
- 1 large egg
- 1 1/4 cups heavy cream
- 1 tsp vanilla
- 1 3/4 cups fresh strawberries
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 400ºF.
- Wash and dry your strawberries.
- Cut the tops off of the strawberries and cut them into small pieces.
- Add 2 ¼ cup flour, ¼ teaspoon kosher salt, ½ cup of granulated sugar, and 2 teaspoons baking powder to a bowl and whisk to combine.
- Cube 8 tablespoons of cold butter.
- Cut butter into the dry ingredients using clean hands, a pastry cutter, or two forks, until the dough is crumbly.
- In a separate bowl, whisk together 1 large egg, 1 ¼ cups heavy cream, and 1 teaspoon of vanilla extract.
- Fold the wet ingredients into the dry ingredients.
- Fold the strawberries until just combined.
- Spoon the batter into prepared tins ⅔ of the way up.
- Sprinkle with more granulated sugar
- Bake for 18-20 minutes.
- Remove when a toothpick inserted comes out clean.
- Allow them to cool. Enjoy!
Notes
I also like to use tulip muffin tin liners when I make these. It makes them feel like they came straight out of a bakery. You can usually find these online.
I like to add a little sugar on top of each muffin to add a crunch, but that’s up to you. The vanilla is also optional. Make sure that you use ripe strawberries. It can be hard to get a strong strawberry flavor in baked goods, so look for strawberries that are at their peak.
While these muffins taste best fresh out of the oven, you can make these up to two days in advance. You can also freeze them and reheat them if you aren't able to finish all of them before they start to dry out.
Nutrition
Calories: 220kcalCarbohydrates: 28.67gProtein: 3.35gFat: 10.44gSaturated Fat: 6.258gFiber: 1.1gSugar: 9.81g
Tried this recipe?Let us know how it was!